Compositions and Methods for Inhibiting Precipitation of Dyes in a Beverage

ABSTRACT

A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.16/892,558, filed Jun. 4, 2020, which is a continuation of U.S.application Ser. No. 13/767,589, filed Feb. 14, 2013, now U.S. Pat. No.10,687,547, which claims priority from U.S. Provisional Application No.61/599,307, filed on Feb. 15, 2012, which are hereby incorporated byreference.

BACKGROUND OF THE INVENTION

Beverage products, such as beverages or beverage concentrates, are oftensubject to detrimental ingredient interactions that form precipitationand other undesirable effects. Preventing such precipitation and otherundesirable side effects may become an increased challenge in beverageproducts including electrolytes, which may include free ions that makethe substance electrically conductive. In some cases, electrolytes mayinduce further reactions and/or precipitation. Additionally, exposingbeverage products to low temperatures, such as during refrigeration, mayreduce overall solubility and cause further instability of the beverageproduct.

The present invention generally relates to compositions and methods fora beverage product such as an electrolyte beverage, demonstratingresistance to precipitation of dyes over desired time and temperatureconditions.

BRIEF SUMMARY OF THE INVENTION

According to some embodiments of the present invention, a beverageproduct includes a solution of: a first azo-component and a secondazo-component; an electrolyte; and a solvent, wherein the first azo-dyeand the second-azo remain in solution for at least seven days. In someembodiments, the weight ratio of the first azo-component to the secondazo-component is about 1:999 to about 999:1; or about 1:99 to about99:1.

In some embodiments, at least one of the first azo-component and thesecond azo-component is an azo-dye. In some embodiments, the solutionincludes a non azo-dye colorant. In some embodiments, the beveragecomposition contains no more than 0.12 wt % benzaldehyde.

In certain embodiments, the first azo-component and the second-azocomponent remain in solution for at least thirty days; the firstazo-component and the second-azo component remain in solution for atleast one year; and/or the first azo-component and the secondazo-component remain in solution for at least seven days underrefrigeration.

According to some embodiments of the present invention, a beverageproduct includes a first azo-component and a second azo-component; anelectrolyte; and a solvent, wherein the first azo-component and thesecond-component remain in solution for a period of time longer than aperiod of time that the first azo-component would remain in a solutionnot containing the second azo-component.

According to some embodiments of the present invention, a beverageproduct includes a solution of: an azo-dye; a non azo-dye colorant; anelectrolyte; and a solvent, wherein the azo-dye remains in solution forat least seven days. In some embodiments, the non azo-dye colorant maybe an anthocyanin based natural color, betacarotene, caramel,carotenoids, turmeric, riboflavin, titanium dioxide, curcumin,cochineal, chlorophylls, annatto, paprika, lycopene, lutein, betanin,calcium carbonate, indigoid groupings, triphenylmethane, or xanthene. Insome embodiments, the azo-dye remains in solution for at least one year;and/or the azo-dye remains in solution for at least seven days underrefrigeration.

According to some embodiments of the present invention, a method ofpreventing precipitation of azo-dyes from a beverage product includespreparing a solution comprising: a first azo-component and a secondazo-component, wherein the weight ratio of the first azo-component tothe second azo-component is about 1:999 to about 999:1; an electrolyte;and a solvent, wherein the first azo-component and the second-azocomponent remain in solution for at least seven days.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

The foregoing summary, as well as the following detailed description ofcertain embodiments of the food product will be better understood whenread in conjunction with the following exemplary embodiments, theappended drawing and the appendices.

FIG. 1 shows a beverage product containing an azo-dye after one year ofrefrigeration.

FIG. 2 shows a beverage product containing an azo-dye and a naturalcolorant after one year of refrigeration.

DETAILED DESCRIPTION OF THE INVENTION

Beverage products of the present invention, such as beverages orbeverage concentrates, may be formulated to prevent detrimentalingredient interactions that form precipitation and other undesirableeffects. Preventing such precipitation and other undesirable sideeffects may become an increased challenge in beverage products includingelectrolytes, such as sodium chloride. An electrolyte includes free ionsthat make the substance electrically conductive. In some cases,electrolytes in a beverage product may bind up free water, therebyincreasing the ionic strength of a beverage product and inducing furtherreactions and/or precipitation. Azo-compounds, such as dyes, may beparticularly susceptible to precipitation. Additionally, exposingbeverage products to low temperatures, such as during refrigeration, mayreduce overall solubility and cause further instability of the beverageproduct.

Methods and compositions of the present invention relate to beveragecompositions including a solvent, one or more azo-compound, and one ormore electrolyte. Azo-compounds are compounds bearing the functionalgroup R—N═N—R′, in which R and R′ can be either aryl or alkyl.Azo-compounds may include azo-dyes. Azo-dyes include various red, brown,or yellow acidic or basic dyes derived from amino compounds, andfood-grade azo-dyes are commonly used as colorants in food and beverageproducts. Examples of common azo-dyes used as food and beveragecolorants include Red 40, Yellow 5, and Yellow 6.

Beverage products of the present invention may include ready to drinkbeverage and/or beverage concentrates. For example, a beverage productmay be a concentrate that may be reconstituted in a range from about 1part concentrate added to 5 parts water to about 1 part concentrateadded to about 150 parts water; about 1 part concentrate added to 5parts water to about 1 part concentrate added to about 149 parts water;about 1 part concentrate added to 10 parts water to about 1 partconcentrate added to about 140 parts water; about 1 part concentrateadded to 20 parts water to about 1 part concentrate added to about 130parts water; about 1 part concentrate added to 30 parts water to about 1part concentrate added to about 120 parts water; about 1 partconcentrate added to 40 parts water to about 1 part concentrate added toabout 110 parts water; about 1 part concentrate added to 50 parts waterto about 1 part concentrate added to about 100 parts water; about 1 partconcentrate added to 60 parts water to about 1 part concentrate added toabout 90 parts water; about 1 part concentrate added to 70 parts waterto about 1 part concentrate added to about 80 parts water; about 1 partconcentrate added to 5 parts water; about 1 part concentrate added toabout 10 parts water; about 1 part concentrate added to 20 parts water;about 1 part concentrate added to about 30 parts water; about 1 partconcentrate added to 40 parts water; about 1 part concentrate added toabout 50 parts water; about 1 part concentrate added to 60 parts water;about 1 part concentrate added to about 70 parts water; about 1 partconcentrate added to 80 parts water; about 1 part concentrate added toabout 90 parts water; about 1 part concentrate added to 100 parts water;about 1 part concentrate added to about 110 parts water; about 1 partconcentrate added to 120 parts water; about 1 part concentrate added toabout 130 parts water; about 1 part concentrate added to 140 partswater; about 1 part concentrate added to about 150 parts water; about 1part concentrate added to 160 parts water; about 1 part concentrateadded to about 170 parts water; about 1 part concentrate added to 180parts water; about 1 part concentrate added to about 190 parts water; orabout 1 part concentrate added to about 200 parts water. It isunderstood that in some embodiments, such reconstitution ranges areapplicable to liquids other than water as well.

The reconstitution ratio of concentrates of some embodiments of thepresent invention may be determined based on the desired brix leveland/or acid level of the end product. Reconstitution of concentrates ofsome embodiments of the present invention according to thereconstitution ratios disclosed herein may produce a brix level in thebeverage of about 1 to about 25 brix or brix equivalency; about 1 toabout 20 brix or brix equivalency; about 2 to about 15 brix or brixequivalency; about 7 to about 15 brix or brix equivalency; about 2 brixor brix equivalency; about 4 brix or brix equivalency; about 6 brix orbrix equivalency; about 8 brix or brix equivalency; about 10 brix orbrix equivalency; about 12 brix or brix equivalency; about 14 brix orbrix equivalency; about 16 brix or brix equivalency; about 18 brix orbrix equivalency; about 20 brix or brix equivalency; or about 25 brix orbrix equivalency. Reconstitution of concentrates of some embodiments ofthe present invention according to the reconstitution ratios disclosedherein may produce an acid level in the beverage of about 0.01 wt % toabout 2 wt % of the beverage; about 0.01 wt % to about 1 wt % of thebeverage; about 0.02 wt % to about 0.8 wt % of the beverage; about 0.1wt % to about 0.6 wt % of the beverage; about 0.01 wt % of the beverage;about 0.02 wt % of the beverage; about 0.05 wt % of the beverage; about0.1 wt % of the beverage; about 0.5 wt % of the beverage; about 1 wt %of the beverage; about 1.5 wt % of the beverage; or about 2 wt % of thebeverage.

Precipitation Resistant Formulations

It was observed that many solutions fail to keep a single azo-dyespecies stable in the presence of electrolyte ions. For example, theazo-dye (Yellow 5, Yellow 6, or Red 40) precipitated from solutionscontaining the following: (1) blends of two or more salts (includingpotassium chloride, tripotassium phosphate, sodium chloride, andmagnesium chloride) with a single azo-dye; (2) sweetener (includingsucrose, fructose, and raw honey) and a single azo-dye; and (3) fiber(such as inulin) with sodium chloride and a single azo-dye.

However, in some embodiments of the present invention, beverage productsare formulated to inhibit precipitation of dyes from the composition. Ithas been found that beverage products formulated to include particularcombinations of azo-compounds, to include a non-azo dye colorant, and/orto limit the level of benzaldehyde may inhibit precipitation of dyesfrom the compositions. These components may be combined in theselections and amounts described in any of the sections below.

While wishing to not be bound by theory, in some embodiments, it wasobserved that a solution of salt (sodium chloride) and water is free ofprecipitate, and a solution of an azo-dye (Yellow 5, Yellow 6, or Red40) and water is free of precipitate. However, a solution of a salt, asingle azo-dye species, and water is not stable and producesprecipitate. Such precipitate is believed to be crystals of the azo-dyeor possibly even co-crystals of the azo-dye with sodium chloride, sodiumions, chloride ions, or sodium and chloride ions. It is believed thatthe presence of an ion (not limited to sodium and/or chloride) createsan unfavorable environment for the azo-dye to exist in and causes theazo-dye to precipitate or crystallize. However, this crystallization orprecipitation is not observed when levels of salt or azo-dye are belowthe threshold for the reaction to occur.

While wishing to not be bound by theory, a solution of benzaldehyde,salt, Red 40, and water causes precipitation through a differentmechanism when compared to precipitate found from solutions of salt, anazo-dye, and water. In some embodiments, it was observed that solutionsof (1) salt (sodium chloride) and water; (2) Red 40 and water; and (3)benzaldehyde and water are each free of precipitate. However, a solutionof a salt, Red 40, benzaldehyde, and water is not stable and producesprecipitate. Such precipitate is believed to be due the complexation ofsalt, Red 40, and benzaldehyde. This complexation may occur due to thethermodynamic unfavorability of all three components to exist insolution with one another. The precipitation found in this systemappears to be more sediment-like rather than crystal-like precipitatefound in a solution of Red 40, salt, and water. However, crystals orco-crystals may exist within the salt, Red 40, and benzaldehydecomplexation and this complexation is not observed when levels of salt,azo-dye, or benzaldehyde are below the threshold for the reaction tooccur. This phenomenon is unique to Red 40 and no complexations wereobserved in solutions of salt, Yellow 5, benzaldehyde, and water orsalt, Yellow 6, benzaldehyde, and water.

Azo-Compound Combination

Beverage products of some embodiments of the present invention include acombination of two or more azo-compounds. In some embodiments, one ormore of the azo-compounds may be azo-dyes. In some embodiments, beverageproduct formulations including two or more azo-compounds demonstrateinhibited precipitation of the azo-compounds from the beverage product.While not wishing to be bound by theory, inclusion of two or more typesof azo-compounds in a beverage product formulation may inhibitprecipitation of azo-dye from the beverage product due to the similarstructures of the azo-compounds impeding or preventing thecrystallization of each other, resulting in a clear, unprecipitatedsolution at refrigerated and/or ambient temperatures.

In some embodiments, inhibition of azo-dye precipitation depends on theratio of the amount of the two or more types of azo-compounds includedin the beverage product formulation. In some embodiments, a beverageproduct including two or more azo-compounds at a ratio between 1:3 and3:1 demonstrates inhibited azo-dye precipitation at refrigerated and/orambient temperatures. Beverage products of the some embodiments of thepresent invention include two or more azo-compounds in a ratio of about1:999 to about 999:1; about 1:499 to about 499:1; about 1:99 to about99:1; about 1:49 to about 49:1; about 1:24 to about 24:1; about 1:14 toabout 14:1; about 1:9 to about 9:1; about 1:8 to about 8:1; about 1:7 toabout 7:1; about 1:6 to about 6:1; about 1:5 to about 5:1; about 1:4 toabout 4:1; about 1:3 to about 3:1; about 1:2 to about 2:1; about 1:999;about 1:499; about 1:99; about 1:49; about 1:24; about 1:14; about 1:9;about 1:8; about 1:7; about 1:6; about 1:5; about 1:4; about 1:3; about1:2; or about 1:1.

In some embodiments, inhibition of azo-dye precipitation depends on thetotal weight percent of azo-compounds included in the beverage product.For example, in some cases, a reduced amount of azo-compounds in abeverage product corresponds to a lower ratio of azo-dyes to each othernecessary to inhibit precipitation of the azo-dye from the beverageproduct. In one embodiment, a beverage product formulation containing0.6 wt % azo-dye requires a 3:1 mixture of Red 40:Yellow 5 to keep theazo-dye in solution over time, whereas a beverage product formulationcontaining 0.3 wt % or 0.1 wt % azo-dye requires only a 99:1 ratio orless of Red 40:Yellow 5 to keep the azo-dye in solution over time.

Beverage products of some embodiments of the present invention includeazo-compounds in an amount of about 0.001 wt % to about 6 wt % of thebeverage product; about 0.005 wt % to about 6 wt % of the beverageproduct; about 0.01 wt % to about 6 wt % of the beverage product; about0.05 wt % to about 6 wt % of the beverage product; about 0.05 wt % toabout 5 wt % of the beverage product; about 0.05 wt % to about 4 wt % ofthe beverage product; about 0.05 wt % to about 3 wt % of the beverageproduct; about 0.05 wt % to about 2 wt % of the beverage product; about0.05 wt % to about 1 wt % of the beverage product; about 0.1 wt % toabout 0.9 wt % of the beverage product; about 0.1 wt % to about 0.8 wt %of the beverage product; about 0.1 wt % to about 0.7 wt % of thebeverage product; about 0.1 wt % to about 0.6 wt % of the beverageproduct; about 0.2 wt % to about 0.5 wt % of the beverage product; about0.3 wt % to about 0.4 wt % of the beverage product; about 0.001 of thebeverage product; about 0.005 wt % of the beverage product; about 0.01wt % of the beverage product; about 0.05 wt % of the beverage product;about 0.1 wt % of the beverage product; about 0.2 wt % of the beverageproduct; about 0.3 wt % of the beverage product; about 0.4 wt % of thebeverage product; about 0.5 wt % of the beverage product; about 0.6 wt %of the beverage product; about 0.7 wt % of the beverage product; about0.8 wt % of the beverage product; about 0.9 wt % of the beverageproduct; about 1 wt % of the beverage product; about 2 wt % of thebeverage product; about 3 wt % of the beverage product; about 4 wt % ofthe beverage product; about 5 wt % of the beverage product; or about 6wt % of the beverage product.

Azo-Dye with Non Azo-Dye Colorant

Beverage products of some embodiments of the present invention includeone or more azo-dyes in combination with a non-azo-dye colorant. In someembodiments, beverage products containing one or more azo-dyes incombination with a non-azo-dye colorant demonstrate delayed the onset ofcrystallization/precipitation or eliminatedcrystallization/precipitation of the azo-dyes from the beverage product.Examples of suitable non azo-dye colorants include but are not limitedto anthocyanin based natural colors, such as an anthocyanin-basednatural red color like Black Carrot Anthocyanin; Blue 1; caramel;carotenoids; turmeric; riboflavin; titanium dioxide; curcumin;cochineal; chlorophylls; annatto; paprika; lycopene; lutein; betanin;calcium carbonate; indigoid groupings (FD&C Blue #2); triphenylmethane(FD&C Green #3 & FD&C Blue #1); xanthene (FD&C Red #3); andbetacarotene.

In some embodiments, inclusion of a suitable amount of a non-azo-dyecolorant in a beverage product can inhibit precipitation of azo-dye fromthe beverage product. Beverage products of some embodiments of thepresent invention may include a non-azo-dye such as an anthyocyaninbased natural color or Blue 1 in an amount of about 1 wt % to about 15wt % of the beverage product; about 1 wt % to about 10 wt % of thebeverage product; about 1 wt % to about 9 wt % of the beverage product;about 2 wt % to about 8 wt % of the beverage product; about 3 wt % toabout 7 wt % of the beverage product; about 4 wt % to about 6 wt % ofthe beverage product; about 1 wt % of the beverage product; about 2 wt %of the beverage product; about 3 wt % of the beverage product; about 4wt % of the beverage product; about 5 wt % of the beverage product;about 6 wt % of the beverage product; about 7 wt % of the beverageproduct; about 8 wt % of the beverage product; about 9 wt % of thebeverage product; about 10 wt % of the beverage product; or about 15 wt% of the beverage product.

Non-Soluble Substances

Further, it has been found that the addition of non-soluble substancesinto the solution may delay the onset of crystallization. Suchsubstances include but are not limited to clouding agents such astitanium dioxide; viscosity potentiators such as guar gum, xanthan gum,acacia gum, and modified-food starch; and flavor and cloud micro, nano,and conventional oil-in-water, fat-in-water, water-in-water,water-in-oil-in-water, and water-in-fat-in-water emulsions.

Beverage products of some embodiments of the present invention includenon-soluble substances in an amount of about 0.001 wt % to about 20 wt %of the beverage product; about 0.005 wt % to about 20 wt % of thebeverage product; about 0.01 wt % to about 15 wt % of the beverageproduct; about 0.05 wt % to about 10 wt % of the beverage product; about0.05 wt % to about 8 wt % of the beverage product; about 0.05 wt % toabout 6 wt % of the beverage product; about 0.05 wt % to about 4 wt % ofthe beverage product; about 0.05 wt % to about 2 wt % of the beverageproduct; about 0.05 wt % to about 1 wt % of the beverage product; about0.1 wt % to about 0.9 wt % of the beverage product; about 0.1 wt % toabout 0.8 wt % of the beverage product; about 0.1 wt % to about 0.7 wt %of the beverage product; about 0.1 wt % to about 0.6 wt % of thebeverage product; about 0.2 wt % to about 0.5 wt % of the beverageproduct; about 0.3 wt % to about 0.4 wt % of the beverage product; about0.001 of the beverage product; about 0.005 wt % of the beverage product;about 0.01 wt % of the beverage product; about 0.05 wt % of the beverageproduct; about 0.1 wt % of the beverage product; about 0.2 wt % of thebeverage product; about 0.3 wt % of the beverage product; about 0.4 wt %of the beverage product; about 0.5 wt % of the beverage product; about0.6 wt % of the beverage product; about 0.7 wt % of the beverageproduct; about 0.8 wt % of the beverage product; about 0.9 wt % of thebeverage product; about 1 wt % of the beverage product; about 2 wt % ofthe beverage product; about 3 wt % of the beverage product; about 4 wt %of the beverage product; about 5 wt % of the beverage product; about 6wt % of the beverage product; about 7 wt % of the beverage product;about 8 wt % of the beverage product; or about 9 wt % of the beverageproduct.

Limited Benzaldehyde

Beverage products of some embodiments of the present invention includelimited amounts of benzaldehyde. Benzaldehyde is a component of manyflavors, but it has been found that by limiting the level ofbenzaldehyde in beverage products of the present invention,precipitation of azo-dyes is inhibited. In some embodiments, beverageproducts include benzaldehyde in an amount of no more than 5 wt % of thebeverage product; no more than 4 wt % of the beverage product; no morethan 3 wt % of the beverage product; no more than 2 wt % of the beverageproduct; no more than 1 wt % of the beverage product; no more than 0.8wt % of the beverage product; no more than 0.6 wt % of the beverageproduct; no more than 0.4 wt % of the beverage product; no more than 0.2wt % of the beverage product; no more than 0.1 wt % of the beverageproduct; no more than 0.08 wt % of the beverage product; no more than0.06 wt % of the beverage product; no more than 0.04 wt % of thebeverage product; no more than 0.02 wt % of the beverage product; nomore than 0.01 wt %; no more than 0.001 wt %; or no more than 0.0001 wt% of the beverage product.

Solvents

Beverage products of some embodiments of the invention include one ormore solvent. Any suitable solvent may be used, such as but not limitedto water, ethanol, propylene glycol, 1,3 propane diol, triacetin, ethylacetate, benzyl alcohol, and combinations thereof.

Electrolytes

Beverage products of the present invention may include electrolytes,such as those included in sports drinks. Any suitable type or amount ofelectrolytes may be included. Suitable electrolytes may include but arenot limited to sodium such as sodium chloride, potassium, chloride,calcium, magnesium, bicarbonate, phosphate, sulfate, manganese, copper,zinc, and salts thereof.

A beverage product of some embodiments of the present invention mayinclude electrolytes in an amount of about 0.03 wt % to about 20 wt % ofthe beverage product; about 0.03 wt % to about 15 wt % of the beverageproduct; about 0.03 wt % to about 10 wt % of the beverage product; about2 wt % to about 9 wt % of the beverage product; about 3 wt % to about 8wt % of the beverage product; about 4 wt % to about 7 wt % of thebeverage product; about 0.03 wt % of the beverage product; about 0.05 wt% of the beverage product; about 0.1 wt % of the beverage product; about0.5 wt % of the beverage product; about 1 wt % of the beverage product;about 2 wt % of the beverage product; about 3 wt % of the beverageproduct; about 4 wt % of the beverage product; about 5 wt % of thebeverage product; about 6 wt % of the beverage product; about 7 wt % ofthe beverage product; about 8 wt % of the beverage product; about 9 wt %of the beverage product; about 10 wt % of the beverage product; about 15wt % of the beverage product; or about 20 wt % of the beverage product.In some embodiments, when a beverage concentrate of the presentinvention is diluted to ready-to-drink strength, each serving (8 oz.)should provide about 10 mg to about 500 mg of electrolytes; mostpreferably about 30 mg to about 150 mg.

Acids

In some embodiments, beverage products of the present invention includean acid. In some embodiments, beverage products containing acid inhibitazo-component precipitation when compared to the same beverage productwith no acid. In some embodiments, beverage products containing aciddelay azo-component precipitation longer when compared to the samebeverage product with no acid.

Beverage products may include any suitable acid, including organicand/or inorganic acids. In some embodiments, suitable acids include butare not limited to citric acid, malic acid, tartaric acid and/orphosphoric acid. Suitable organic acid additive salts include, but arenot limited to, sodium, calcium, potassium, and magnesium salts of allorganic acids, such as salts of citric acid, malic acid, tartaric acid,itaconic acid, fruitaric acid, malonic acid, succinic acid, acetic acid,fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g.,sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid(e.g., sodium benzoate or potassium benzoate), and adipic acid. In someembodiments, the above-referenced organic acids optionally may besubstituted with one or more moieties such as hydrogen, alkyl, alkenyl,alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amido,carboxyl derivatives, alkylamino, dialkylamino, arylamino, alkoxy,aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl,sulfinyl, sulfamyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl,phosphoryl, phosphino, thioester, thioether, anhydride, oximino,hydrazino, carbamyl, phospho, phosphonato, or any other viablefunctional group provided the substituted organic acid additivesfunction to acidify the beverage.

Suitable inorganic acid additives for use in embodiments of thisinvention may include, but are not limited to, phosphoric acid,phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid,carbonic acid, sodium dihydrogen phosphate, and their correspondingalkali or alkaline earth metal salts thereof (e.g., inositolhexaphosphate Mg/Ca).

In some embodiments, a beverage product includes an amount of acid whichwill provide a desired pH. In some embodiments, a beverage product has adesired pH of about 0.5 to about 13; about 1.2 to about 4.2; about 0.5;about 1; about 1.5; about 2; about 2.5; about 3; about 3.5; about 4;about 4.5; about 5; about 5.5; about 6; about 6.5; about 7; about 7.5;about 8; about 8.5; about 9; about 9.5; about 10; about 10.5; about 11;about 11.5; about 12; about 12.5; or about 13.

Beverage products of some embodiments of the present invention mayinclude acid in an amount of about 0.1 wt % to about 50 wt % of thebeverage product; about 0.5 wt % to about 50 wt % of the beverageproduct; about 1 wt % to about 50 wt % of the beverage product; about 5wt % to about 45 wt % of the beverage product; about 10 wt % to about 40wt % of the beverage product; about 15 wt % to about 35 wt % of thebeverage product; about 20 wt % to about 30 wt % of the beverageproduct; about 0.1 wt % of the beverage product; about 0.5 wt % of thebeverage product; about 1 wt % of the beverage product; about 5 wt % ofthe beverage product; about 10 wt % of the beverage product; about 15 wt% of the beverage product; about 20 wt % of the beverage product; about25 wt % of the beverage product; about 30 wt % of the beverage product;about 35 wt % of the beverage product; about 40 wt % of the beverageproduct; about 45 wt % of the beverage product; or about 50 wt % of thebeverage product. In some embodiments, a beverage concentrated includesan amount of acid to achieve an acid level in the ready-to-drinkbeverage of about 0.02 wt % to about 0.8 wt % of the beverage.

Sweeteners

Beverage products of some embodiments of the present invention includeone or more sweeteners. In some embodiments, a sweetener may reduce thewater activity of the solution, thereby causing solubility points ofazo-components to decrease by percent volume. Suitable sweeteners mayinclude natural sweeteners, artificial sweeteners, nutritive sweetenersand/or non-nutritive sweeteners. In some embodiments, a suitablesweetener may include a natural high-potency sweetener. As used herein,the phrase “natural high-potency sweetener” or “NHPS” means anysweetener found in nature which may be in raw, extracted, purified, orany other suitable form, singularly or in combination thereof. An NHPSmay characteristically have a sweetness potency greater than sucrose,fructose, or glucose, yet may have less calories. Non-limiting examplesof NHPSs which may be suitable for embodiments of this inventionincludes natural high-potency sweeteners, such as rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, dulcoside A, dulcoside H, rubusoside, stevia,stevioside, mogroside IV, mogroside V, Luo Han Guo sweetener,siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin,glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin,brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin,trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A,pterocaryoside B, mukurozioside, phlomisoside I, periandrin I,abrusoside A, and cyclocarioside I.

Suitable artificial sweeteners may include but are not limited tosucralose, acesulfame potassium or other salts, aspartame, alitame,saccharin, neohesperidin dihydrochalcone, cyclamate, neotame,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10phenylalanine 1-methyl ester,N—[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-aaspartyl]-L-phenylalanine1-methyl ester,N—[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]L-a-aspartyl]-L-phenylalanine1-methyl ester, salts thereof, and the like.

Beverage products of the present invention may include carbohydratesweeteners e.g. wherein the at least one carbohydrate additive is chosenfrom tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), maltodextrin(including resistant maltodextrins such as Fibersol-2™) dextran,sucrose, glucose, ribulose, fructose, threose, arabinose, xylose,lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar,isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose,deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose,turanose, cellobiose, amylopectin, glucosamine, mannosamine, fucose,glucuronic acid, gluconic acid, glucono-lactone, abequose,galactosamine, beet oligosaccharides, isomalto-oligosaccharides(isomaltose, isomaltotriose, panose and the like), xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like), sorbose,nigero-oligosaccharides, palatinose oligosaccharides, fucose,fractooligosaccharides (kestose, nystose and the like), maltotetraol,maltotriol, malto-oligosaccharides (maltotriose, maltotetraose,maltopentaose, maltohexaose, maltoheptaose and the like), lactulose,melibiose, raffinose, rhamnose, ribose, isomerized liquid sugars such ashigh fructose corn/starch syrup (e.g., HFCS55, HFCS42, or HFCS90),coupling sugars, soybean oligosaccharides, or glucose syrup; wherein theat least one polyol additive is chosen from erythritol, maltitol,mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propyleneglycol, glycerol (glycerine), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, or reduced glucosesyrup; and wherein the at least one amino acid additive is chosen fromaspartic acid, arginine, glycine, glutamic acid, proline, threonine,theanine, cysteine, cystine, alanine, valine, tyrosine, leucine,isoleucine, asparagine, serine, lysine, histidine, ornithine,methionine, carnitine, aminobutyric acid (alpha-, beta-, andgamma-isomers), glutamine, hydroxyproline, taurine, norvaline,sarcosine, or salts thereof.

In some embodiments, a sweetener may be present in a beverage product inan amount of about 5 ppm to about 700,000 ppm; about 5 ppm to about600,000 ppm; about 5 ppm to about 500 ppm; about 5 ppm to about 400,000ppm; about 5 ppm to about 300,000 ppm; about 100 ppm to about 275,000ppm; about 200 ppm to about 250,000 ppm; about 500 ppm to about 225,000ppm; about 750 ppm to about 200,000 ppm; about 1,000 ppm to about175,000 ppm; about 1,500 ppm to about 150,000 ppm; about 2,000 ppm toabout 150,000 ppm; about 3,000 ppm to about 150,000 ppm; about 4,000 ppmto about 150,000 ppm; about 5,000 ppm to about 150,000 ppm; about 7,500ppm to about 125,000 ppm; about 10,000 ppm to about 100,000 ppm; about12,500 ppm to about 75,000 ppm; about 15,000 ppm to about 50,000 ppm;17,500 ppm to about 25,000 ppm; about 5 ppm; about 100 ppm; about 200ppm; about 500 ppm; about 750 ppm; about 1,000 ppm; about 1,500 ppm;about 2,000 ppm; about 3,000 ppm; about 4,000 ppm; about 5,000 ppm;about 7,500 ppm; about 10,000 ppm; about 12,500 ppm; about 15,000 ppm;about 17,500 ppm; about 20,000 ppm; about 50,000 ppm; about 75,000 ppm;about 100,000 ppm; about 125,000 ppm; about 150,000 ppm; about 175,000ppm; about 200,000 ppm; about 225,000 ppm; about 250,000 ppm; about275,000 ppm; about 300,000 ppm; about 400,000 ppm; about 500,000 ppm;about 600,000 ppm; or about 700,000 ppm. In some embodiments, a beverageconcentrate includes sweetener in an amount sufficient to achieve a brixor brix equivalence in the ready-to-drink beverage of about 1 to about25.

Additional Ingredients

Beverage products of the present invention may include any additionalcomponents to achieve the desired final product. For example, beverageproducts may include flavorings, preservatives, coloring, vitamins,electrolytes, fortification, buffers, gums, clouding agents, herbs andother functional ingredients, and tea solids.

Beverage products may include any suitable flavoring, including but notlimited to acerola, apple, berries, caja, cashew, grape, grapefruit,graviola, guava, hibiscus, horchata, lemon, lemonade, lime, mandarin,mango, melon, orange, orange-banana, orange-banana-strawberry,orange-grapefruit-lime, orange-mango, orange-papaya,orange-strawberry-kiwi, passion fruit, peach, pear, pear-banana,pineapple, pineapple-coconut, seriguela, strawberry, sweet orange,tamarind, tangerine, tuna (cactus fig) and watermelon.

Beverage products may include any suitable coloring in addition to thosediscussed herein, including FDA certified coloring as well as coloringsexempt from certification.

Beverage products may include any suitable preservative, including butnot limited to potassium sorbate, potassium benzoate, sodium benzoate,sodium hexa-meta-phosphate, EDTA, nisin, natamycin, polylysine, dimethylcarbonate or any other natural or artificial preservative.

Solution

Beverage products of some embodiments of the present invention may be inthe form of a solution. Desired ingredients of the beverage product maybe added to the solvent under agitation. In some embodiments, desiredingredients may be combined at ambient temperature; at a temperature ofabout 33° F. to about 75° F.; about 33° F. to about 300° F.; about 68°F. to about 75° F.; greater than about 75° F.; about 130° F. to about300° F.; or about 150° F. to about 180° F. Ambient temperature isunderstood to mean a temperature of about 68° F. to about 77° F.

In some embodiments, the food composition may be formulated as describedabove to sustain solubility of azo-dyes in the solvent for at least 1month; at least 2 months; at least 3 months; at least 4 months; at least5 months; at least 6 months; at least 7 months; at least 8 months; atleast 9 months; at least 10 months; at least 11 months; at least 12months; at least 13 months; at least 14 months; at least 15 months; atleast 16 months; at least 17 months; at least 18 months; at least 2years; at least 2.5 years, or at least 3 years. In some embodiments,beverage products allow for the one or more azo-dye to be kept insolution under ambient and/or refrigerated conditions. Refrigeratedconditions are understood to mean temperatures of about 33° F. to about50° F.; about 33° F. to about 45° F.; or about 36° F. to about 42° F.

EXAMPLES Example 1

Beverage products were prepared according to the following formulations:

Component, wt % Citric Potassium Formulation Red 40 Yellow 5 NaCl WaterAcid Citrate C1 0.6 0 6 61.92 0 0 C2 0.6 0 6 61.92 19 0 C3 0.6 0 6 61.9219 1.5 1A 0.51 0.09 6 61.92 0 0 2A 0.51 0.09 6 61.92 19 0 3A 0.51 0.09 661.92 19 1.5 1B 0.45 0.15 6 61.92 0 0 2B 0.45 0.15 6 61.92 19 0 3B 0.450.15 6 61.92 19 1.5

The additional components, including flavors or other components,comprise the remaining weight percent of the formulations in the chart.The beverage products were prepared and stored at ambient andrefrigerated conditions. Samples C1, C2, C3, 1A, 2A, and 3A precipitatedwithin thirty days under refrigerated conditions, but remained solubleunder ambient conditions for more than thirty days.

Samples 1B, 2B, and 3B remained soluble under ambient and refrigeratedconditions for more than thirty days.

The samples demonstrate the effect of the ratio of azo-dyes to eachother in inhibiting precipitation. Samples 1A, 2A, and 3A formedprecipitate because the ratio of one azo-dye to another (15:85) was notsufficient to prevent precipitation under refrigerated conditions.However, samples 1B, 2B, and 3B had a sufficient ratio (25:75) toprevent precipitation over the course of more than thirty days.

Example 2

Beverage products were prepared according to the followingpercent-weight formulations:

Set 1: 0.6 wt % azo-dye

Red Yellow Citric Potassium 40 5 Acid Citrate Sal Water Sample 1 Base0.6 0 0 0 6 61.92 Acid 0.6 0 19 0 6 61.92 Base + 0.6 0 19 1.5 6 61.92Acid Sample 2 Base

Acid 0.594 0.006 19 0 6 61.92 Base + 0.594 0.006 19 1.5 6 61.92 AcidSample 3 Base

Acid

Base + 0.57 0.03 19 1.5 6 61.92 Acid Sample 4 Base

Acid 0.54 0.06 19 0 6 61.92 Base + 0.54 0.06 19 1.5 6 61.92 Acid Sample5 Base

Acid 0.51 0.09 19 0 6 61.92 Base +

Acid Sample 6 Base

Acid

Base + 0.48 0.12 19 1.5 6 61.92 Acid Sample 7 Base

Acid

Base +

Acid Sample 8 Base

Acid

Base +

Acid Sample 9 Base

Acid

Base +

Acid Sample 10 Base

Acid

Base +

Acid Sample 11 Base

Acid

Base +

Acid Sample 12 Base

Acid

Base +

Acid Sample 13 Base

Acid

Base +

Acid Sample 14 Base

Acid

Base +

Acid Sample 15 Base

Acid

Base +

Acid Sample 16 Base

Acid

Base +

Acid Sample 17 Base

Acid

Base +

Acid Sample 18 Base

Acid

Base +

Acid Sample 19 Base

Acid

Base +

Acid Sample 20 Base

Acid

Base +

Acid Sample 21 Base

Acid

Base +

Acid Sample 22 Base 0.006 0.594 0 0 6 61.92 Acid 0.006 0.594 19 0 661.92 Base + 0.006 0.594 19 1.5 6 61.92 Acid Sample 23 Base 0 0.6 0 0 661.92 Acid 0 0.6 19 0 6 61.92 Base + 0 0.6 19 1.5 6 61.92 Acid

Set 2: 0.3 wt % azo-dye

Red Yellow Citric Potassium 40 5 Acid Citrate Salt Water Sample 1 Base0.3 0 0 0 6 61.92 Acid 0.3 0 8.5 0 6 61.92 Base + 0.3 0 8.5 1.5 6 61.92Acid Sample 2 Base

Acid

Base +

Acid Sample 3 Base

Acid

Base +

Acid Sample 4 Base

Acid

Base +

Acid Sample 5 Base

Acid

Base +

Acid Sample 6 Base

Acid

Base +

Acid Sample 7 Base

Acid

Base +

Acid Sample 8 Base

Acid

Base +

Acid Sample 9 Base

Acid

Base +

Acid Sample 10 Base

Acid

Base +

Acid Sample 11 Base 0 0.3 0 0 6 61.92 Acid 0 0.3 8.5 0 6 61.92 Base + 00.3 8.5 1.5 6 61.92 Acid

Set 3: 0.1 wt % azo-dye

Red Yellow Citric Potassium 40 5 Acid Citrate Salt Water Sample 1 Base0.1 0 0 0 6 61.92 Base + 0.1 0 8.5 1.5 6 61.92 Acid Sample 2

Sample 3

Sample 4

Sample 5

Sample 6

Sample 7

Sample 8

Sample 9

Sample 10

Sample 11 Base 0 0.1 0 0 6 61.92 Base + 0 0.1 8.5 1.5 6 61.92 Acid

Set 4: 0.1 wt % azo-dye

Red Yellow Citric Potassium 40 5 Acid Citrate Salt Water Sample Base 0.10 0 0 6 61.92 1 Base + 0.1 0 8.5 1.5 6 61.92 Acid Sample Base

2 Base +

Acid Sample Base

3 Base +

Acid Sample Base

4 Base +

Acid Sample Base

5 Base +

Acid Sample Base

6 Base +

Acid Sample Base

7 Base +

Acid Sample Base

8 Base +

Acid Sample Base

9 Base +

Acid Sample Base 0.0025 0.0975 0 0 6 61.92 10 Base +

Acid Sample Base 0.001 0.099 0 0 6 61.92 11 Base +

Acid Sample Base 0 0.1 0 0 6 61.92 12 Base + 0 0.1 8.5 1.5 6 61.92 Acid

For each sample of each set, the ratios of Red 40:Yellow 5 were variedunder the presence of a) salt; b) salt and acid [not every set]; and c)salt, acid, and base. The additional components, including flavors orother components, comprise the remaining weight percent of theformulations in the chart. The rows that are italicized and boldedindicate samples for which the beverage concentrate formulationsexhibited no azo-dye precipitation at ambient or refrigerated conditionsfor at least one week of additional stability, when the azo-dye blendvariant is compared to its un-blended, single-azo-dye control.

In Set 1, the formulations each contained a total azo-dye amount of 0.6wt % of the beverage product. As shown by the results set forth in theSet 1 table above, the samples containing azo-dye ratios between about75:25 and 1:19 demonstrated inhibited precipitation. Inhibitedprecipitation is defined as providing the solution at least one week ofadditional stability under refrigerated conditions, when the compositioncontaining azo-dye blend (Variant) is compared to the compositioncontaining un-blended, single-azo-dye (Control, represented by Sample1). In Set 1, “Sample 1 Base” showed precipitate after about 1 month,“Sample 1 Acid” showed precipitate after about 1 month, “Sample 1Base+Acid” showed precipitate after about 1 week, “Sample 23 Base”showed precipitate after about 1 day, “Sample 23 Acid” showedprecipitate after about 3 weeks, “Sample 23 Base+Acid” showedprecipitate after about 1 week.

In Set 1, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 3:1 to 3:17; Red 40: Yellow 5 were successful at preventingprecipitation under refrigerated conditions for over one year past theobservance of precipitation of Sample 1 “Base+Acid” and Sample 23“Base+Acid,” with the study still ongoing. Sample 20 “Base+Acid” wassuccessful in delaying the onset of precipitation for about 4 monthspast the observance of precipitation of Sample 1 and Sample 23“Base+Acid.”

In Set 2, the formulations each contained a total azo-dye amount of 0.3wt % of the beverage product. As shown by the results set forth in theSet 2 table above, the samples containing azo-dye ratios between 9:1 and1:9 demonstrated inhibited precipitation. Inhibited precipitation isdefined as providing the solution at least one week of additionalstability under refrigerated conditions, when the azo-dye blend Variantis compared to its un-blended, single-azo-dye Control. In Set 2, “Sample1 Base” showed precipitate after about 3 weeks, “Sample 1 Acid” showedprecipitate after about 3 weeks, “Sample 1 Base+Acid” showed precipitateafter about 1 week, “Sample 11 Base” showed precipitate after about 1day, “Sample 11 Acid” showed precipitate after about 3 weeks, “Sample 11Base+Acid” showed precipitate after about 4 days.

In Set 2, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 8:2 to 1:9; Red 40: Yellow 5 were successful at preventingprecipitation under refrigerated conditions for over one year past theobservance of precipitation of Sample 1 “Base+Acid” and Sample 11“Base+Acid,” with the study still ongoing. Sample 2 “Base+Acid” wassuccessful in delaying the onset of precipitation for about 1.5 monthspast the observance of precipitation of Sample 1 and Sample 11“Base+Acid.”

In Set 3, the formulations each contained a total azo-dye amount of 0.1wt % of the beverage product. As shown by the results set forth in theSet 3 table above, the samples containing azo-dye ratios of about 9:1 to1:9 demonstrated inhibited precipitation. Inhibited precipitation isdefined as providing the solution at least one week of additionalstability under refrigerated conditions, when the azo-dye blend Variantis compared to its un-blended, single-azo-dye Control. In Set 3, “Sample1 Base” showed precipitate at about 5 weeks, “Sample 1 Base+Acid” showedprecipitate at about 2 and a half weeks, “Sample 11 Base” showedprecipitate after about 1 day, “Sample 11 Base+Acid” showed precipitateafter about 1 months.

In Set 3, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 9:1 to 1:9; Red 40: Yellow 5 were successful at preventingprecipitation under refrigerated conditions for over one year past theobservance of precipitation of Sample 1 “Base+Acid” and Sample 11“Base+Acid,” with the study still ongoing.

In Set 4, the formulations each contained a total azo-dye amount of 0.1wt % of the beverage product. As shown by the results set forth in theSet 3 table above, the samples containing azo-dye ratios of about 99:1to 1:99 demonstrated inhibited precipitation. Inhibited precipitation isdefined as providing the solution at least one week of additionalstability under refrigerated conditions, when the azo-dye blend Variantis compared to its un-blended, single-azo-dye Control. In Set 4, “Sample1 Base” showed precipitate at about 5 weeks, “Sample 1 Base+Acid” showedprecipitate after about 2 and a half months, “Sample 12 Base” showedprecipitate after about 1 day, “Sample 11 Base+Acid” showed precipitateafter about 4 months.

In Set 4, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 95:5 to 1:99; Red 40: Yellow 5 were successful at preventingprecipitation under refrigerated conditions for over 4 months past theobservance of precipitation of Sample 1 “Base+Acid” and for over 3months past the observance of precipitation of Sample 11 “Base+Acid,”with the study still ongoing. Sample 2 “Base+Acid” was successful indelaying the onset of precipitation for about 1 and a half months pastthe observance of precipitation of Sample 1. Sample 3 “Base+Acid” wassuccessful in delaying the onset of precipitation for about 4 monthspast the observance of precipitation of Sample 1.

These results demonstrate that reducing the amount of color from 0.6 wt% to 0.3 wt % or 0.1 wt % inhibited precipitation of the azo-dyes with aless equal ratio of azo-dyes to each other.

Example 3

Beverage products were prepared according to the following gram-weightformulations:

Set 1: 0.1 wt % azo-dye

Yellow Yellow Citric Potassium 5 6 Acid Citrate Salt Water Sample Base0.1 0 0 0 6 61.92 1 Base + 0.1 0 8.5 1.5 6 61.92 Acid Sample

2

Sample

3

Sample

4

Sample

5

Sample

6

Sample

7

Sample

8

Sample

9

Sample

10

Sample Base 0 0.1 0 0 6 61.92 11 Base + 0 0.1 8.5 1.5 6 61.92 Acid

Set 2: 0.1 wt % azo-dye

Yellow Yellow Citric Potassium 5 6 Acid Citrate Salt Water Sample Base0.1 0 0 0 6 61.92 1 Base + 0.1 0 8.5 1.5 6 61.92 Acid Sample Base 0.0990.001 0 0 6 61.92 2

Sample Base 0.0975 0.0025 0 0 6 61.92 3

Sample

4

Sample

5

Sample

6

Sample

7

Sample

8

Sample Base 0.005 0.095 0 0 6 61.92 9

Sample Base 0.0025 0.0975 0 0 6 61.92 10

Sample Base 0.001 0.099 0 0 6 61.92 11

Sample Base 0 0.1 0 0 6 61.92 12 Base + 0 0.1 8.5 1.5 6 61.92 Acid

For each sample of each set, the ratios of Red 40:Yellow 5 were variedunder the presence of a) salt; and b) salt, acid, and base. Theadditional components, including flavors or other components, comprisethe remaining weight percent of the formulations in the chart. The rowsthat are italicized and bolded indicate samples for which the beverageconcentrate formulations exhibited no azo-dye precipitation at ambientor refrigerated conditions for at least one week of additionalstability, when the azo-dye blend Variant is compared to its un-blended,single-azo-dye Control.

In Set 1, the formulations each contained a total azo-dye amount of 0.1wt % of the beverage product. As shown by the results set forth in theSet 1 table above, the samples containing azo-dye ratios between 9:1 and1:9 demonstrated inhibited precipitation. Inhibited precipitation isdefined as providing the solution at least one week of additionalstability under refrigerated conditions, when the azo-dye blend Variantis compared to its un-blended, single-azo-dye Control. In Set 1, “Sample1 Base” showed precipitate after 1 day, “Sample 1 Base+Acid” showedprecipitate after about 1 month, “Sample 11 Base” showed precipitateafter about six days, “Sample 11 Base+Acid” showed precipitate afterabout 6 days.

In Set 1, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 8:2 to 1:9; Yellow 5: Yellow 6 were successful at preventingprecipitation under refrigerated conditions for over 11 months past theobservance of precipitation of Sample 1 “Base+Acid” and for over 1 yearpast Sample 11 “Base+Acid,” with the study still ongoing. Sample 2“Base+Acid” was successful in delaying the onset of precipitation forabout 11 months past the observance of precipitation of Sample 1“Base+Acid.”

In Set 2, the formulations each contained a total azo-dye amount of 0.1wt % of the beverage product. As shown by the results set forth in theSet 2 table above, the “Acid and Base” samples containing azo-dye ratiosbetween 99:1 and 1:99 demonstrated inhibited precipitation. Inhibitedprecipitation is defined as providing the solution at least one week ofadditional stability under refrigerated conditions, when the azo-dyeblend Variant is compared to its un-blended, single-azo-dye Control. InSet 2, “Sample 1 Base” showed precipitate after 1 day, “Sample 1Base+Acid” showed precipitate after about 1 month, “Sample 12 Base”showed precipitate after about 1 day, “Sample 12 Base+Acid” showedprecipitate after about 1 week.

In Set 2, for the samples labeled as “Base+Acid”, an azo-dye blend ratioof 99:1 to 1:9; Yellow 5: Yellow 6 were successful at preventingprecipitation under refrigerated conditions for over 6 months past theobservance of precipitation of Sample 1 “Base+Acid” and Sample 11“Base+Acid,” with the study still ongoing. Sample 8 “Base+Acid” wassuccessful in delaying the onset of precipitation for about 6 monthspast the observance of precipitation of Sample 12. Sample 9 “Base+Acid”was successful in delaying the onset of precipitation for about 3 weekspast the observance of precipitation of Sample 12. Samples 10 and 11“Base+Acid” were successful in delaying the onset of precipitation forabout 1 week past the observance of precipitation of Sample 12.

These results further demonstrate that reducing the amount of color from0.6 wt % to 0.3 wt % or 0.1 wt % inhibited precipitation of the azo-dyeswith a less equal ratio of azo-dyes to each other.

Example 4

Beverage product was prepared according to the following formulation:

Sample 1 Sample 2 FORMULATION wt % wt % Water 53.8726 53.8726 PotassiumSorbate 0.0500 0.0500 K-Citrate 1.0890 1.0890 Fruit punch flavor 7.99297.9929 Sucralose Liquid 3.7790 3.7790 Ace K 0.4657 0.4657 Red 40 ground(azo-dye) 0.1240 0.1240 Citric Acid 18.1884 18.1884 Mono K-Phosphate2.1044 2.1044 Malic Acid 2.2728 2.2728 Salt (NaCl) 6.0613 6.0613 NaturalRed Cherry Red Color 4.0000 x Water x 4.000 Sum w/o Water: 46.127446.1274 Total Sum: 100.0000 100.0000 Water 53.8726 53.8726

Samples 1 and 2 were stored at 40° F. for one year. Sample 2, whichcontains azo-dye but does not contain the natural red colorant showedprecipitation of the azo-dye, as seen in FIG. 1 . Sample 1, whichcontains the natural red colorant in addition to the azo-dye, showed noprecipitation of the azo-dye, as seen in FIG. 2 . Such resultsdemonstrate the ability of the natural dye to inhibit the precipitationof the azo-dye from solution.

Example 5

A 90× electrolyte beverage product was made without flavor containing0.45 wt % Red 40, and a 3.0% benzaldehyde solution was made withpropylene glycol. The benzaldehyde solution was then added back to theflavorless base at various levels up to 10%. As a control, the samevariants were made without benzaldehyde solution, but with 100%propylene glycol, to confirm that any precipitation was directly due tothe benzaldehdye and not propylene glycol. The formulations are asfollows:

Base formulation:

Red 40 model System Wt % Water 73.9451 Potassium Sorbate 0.0500K-Citrate 1.0219 Benzaldehyde/PG 10.0000* Red 40 ground (azo-dye) 0.4500Citric Acid 8.5330 Salt (NaCl) 6.0000 Sum w/o Water: 26.0549 Total Sum:100.0000 Sum without Flavor 90.0000 *left out of base

3% propylene glycol solution:

3% Benzaldehyde Solution (% by weight) Benzaldehyde 3 Propylene Glycol97

Variants:

3% Benzaldehyde % PG Electrolyte Solution (Controls) Base (%) Water (%)Total 0.1 x 90 9.9 100 0.25 x 90 9.75 100 0.5 x 90 9.5 100 1 x 90 9 1002 x 90 8 100 4 x 90 6 100 6 x 90 4 100 8 x 90 2 100 10 x 90 0 100 x 0.190 9.9 100 x 0.25 90 9.75 100 x 0.5 90 9.5 100 x 1 90 9 100 x 2 90 8 100x 4 90 6 100 x 6 90 4 100 x 8 90 2 100 x 10 90 0 100

Results:

3% Benzaldehyde Observations after 2 months Solution PG 100% at 70 F.(room temp) 0.1 x No precipitation 0.25 x No precipitation 0.5 x Noprecipitation 1 x No precipitation 2 x No precipitation 4 xPrecipitation within 1-2 weeks 6 x Precipitation within days 8 xPrecipitation within hours 10 x Precipitation within hours x 0.1 Noprecipitation x 0.25 No precipitation x 0.5 No precipitation x 1 Noprecipitation x 2 No precipitation x 4 No precipitation x 6 Noprecipitation x 8 No precipitation x 10 No precipitation

After letting the variants sit for two months at room temperature, thesolutions containing 0.12%, 0.18%, 0.24%, and 0.3% benzaldehyde formedprecipitation. The solutions containing 0.24% and 0.3% benzaldehydeformed precipitation within hours when produced and stored at roomtemperature (70° F.). None of the propylene glycol controls formedprecipitation, proving that benzaldehyde was the cause of the system'sinstability. Based on these results, it is demonstrated that a90×electrolyte concentrate with 0.45 wt % Red 40 can contain up to 0.11%benzaldehyde to have a system free of precipitation when stored for upto 2 months.

It will be appreciated by those skilled in the art that changes could bemade to the exemplary embodiments shown and described above withoutdeparting from the broad inventive concept thereof. It is understood,therefore, that this invention is not limited to the exemplaryembodiments shown and described, but it is intended to covermodifications within the spirit and scope of the present invention asdefined by the claims. For example, specific features of the exemplaryembodiments may or may not be part of the claimed invention and featuresof the disclosed embodiments may be combined.

It is to be understood that at least some of the figures anddescriptions of the invention have been simplified to focus on elementsthat are relevant for a clear understanding of the invention, whileeliminating, for purposes of clarity, other elements that those ofordinary skill in the art will appreciate may also comprise a portion ofthe invention. However, because such elements are well known in the art,and because they do not necessarily facilitate a better understanding ofthe invention, a description of such elements is not provided herein.

The claims directed to the method of the present invention should not belimited to the performance of their steps in the order written exceptwhere expressly stated, and one skilled in the art can readilyappreciate that the steps may be varied and still remain within thespirit and scope of the present invention.

1-20. (canceled)
 21. A beverage product comprising: (a) a first foodgrade azo-dye and a second food grade azo-dye, wherein the first foodgrade azo-dye and the second food grade azo-dye are present in acombined amount of about 0.01 wt % to about 6 wt % of the beverageproduct; (b) an electrolyte salt in an amount of 0.03 wt % to about 20wt % of the beverage product, and (c) a solvent, wherein the second foodgrade azo-dye is different from the first food grade azo-dye, whereinthe first food grade azo-dye and the second food grade azo-dye are eachselected from Red 40, Yellow 5, and Yellow 6, wherein the weight ratioof the first food grade azo-dye to the second food grade azo-dye isabout 1:9 to about 9:1, and wherein the beverage product is in the formof a solution and the first food grade azo-dye and the second food gradeazo-dye remain in solution for at least seven days under refrigeration.22. The beverage product of claim 21, further comprising a third foodgrade azo-dye selected from Red 40, Yellow 5, and Yellow 6, wherein thefirst, second, and third food grade azo-dye are present in a combinedamount of about 0.01 wt % to about 6 wt % of the beverage product. 23.The beverage product of claim 21, wherein the first food grade azo-dyeis Red 40 and the second food grade azo-dye is Yellow
 5. 24. Thebeverage product of claim 21, further comprising a non azo-dye colorant.25. The beverage product of claim 24, wherein the non azo-dye colorantis an anthocyanin-based natural color, Blue 1, turmeric, curcumin,cochineal, betanin, indigoid, or a combination thereof.
 26. The beverageproduct of claim 24, wherein the non azo-dye colorant is Blue
 1. 27. Thebeverage product of claim 21, wherein the beverage product contains nomore than 0.12 wt % benzaldehyde.
 28. The beverage product of claim 21,wherein the weight ratio of the first food grade azo-dye to the secondfood grade azo-dye is about 1:4 to about 4:1.
 29. The beverage productof claim 21, wherein the electrolyte salt is included in an amount of0.03 wt % to about 3 wt % of the beverage product.
 30. A beverageproduct comprising: (a) a first food grade azo-dye and a second foodgrade azo-dye, wherein the first food grade azo-dye and the second foodgrade azo-dye are present in a combined amount of about 0.01 wt % toabout 6 wt % of the beverage product; (b) an electrolyte salt in anamount of 0.03 wt % to about 20 wt % of the beverage product, and (c) asolvent, wherein the second food grade azo-dye is different from thefirst food grade azo-dye, wherein the first food grade azo-dye and thesecond food grade azo-dye are each selected from Red 40, Yellow 5, andYellow 6, wherein the weight ratio of the first food grade azo-dye tothe second food grade azo-dye is about 1:9 to about 9:1, and wherein thebeverage product is in the form of a solution.
 31. The beverage productof claim 30, further comprising a third food grade azo-dye selected fromRed 40, Yellow 5, and Yellow 6, and wherein the first, second, and thirdfood grade azo-dye are present in a combined amount of about 0.01 wt %to about 6 wt % of the beverage product.
 32. The beverage product ofclaim 30, wherein the first food grade azo-dye is Red 40 and the secondfood grade azo-dye is Yellow
 5. 33. The beverage product of claim 30,further comprising a non azo-dye colorant.
 34. The beverage product ofclaim 33, wherein the non azo-dye colorant is an anthocyanin-basednatural color, Blue 1, turmeric, curcumin, cochineal, betanin, indigoid,or a combination thereof.
 35. The beverage product of claim 33, whereinthe non azo-dye colorant is Blue
 1. 36. The beverage product of claim30, wherein the beverage product contains no more than 0.12 wt %benzaldehyde.
 37. The beverage product of claim 30, wherein the weightratio of the first food grade azo-dye to the second food grade azo-dyeis about 1:4 to about 4:1.
 38. The beverage product of claim 30, whereinthe electrolyte salt is included in an amount of 0.03 wt % to about 3 wt% of the beverage product.
 39. A beverage product comprising: (a) a foodgrade azo-dye in an amount of about 0.01 wt % to about 6 wt % of thebeverage product; (b) a non azo-component colorant; (c) an electrolytesalt in an amount of about 0.03 wt % to about 20 wt % of the beverageproduct; and (d) a solvent, wherein the food grade azo-dye is selectedfrom Red 40, Yellow 5, Yellow 6, or a combination thereof, wherein thenon azo-component colorant is an anthocyanin-based natural color, Blue1, turmeric, curcumin, cochineal, betanin, indigoid, or a combinationthereof, and wherein the beverage product is in the form of a solution,and the non azo-component is included in an amount effective to preventprecipitation of the food grade azo-dye for at least seven days underrefrigeration.
 40. The beverage product of claim 39, wherein the nonazo-component colorant is Blue
 1. 41. The beverage product of claim 39,wherein the beverage product contains no more than 0.12 wt %benzaldehyde.
 42. The beverage product of claim 39, wherein the nonazo-dye is included in an amount of up to 2 wt % of the beverageproduct.
 43. The beverage product of claim 39, wherein the food gradeazo-dye includes a combination of Yellow 5 and Red
 40. 44. The beverageproduct of claim 39, wherein the electrolyte salt is included in anamount of 0.03 wt % to about 3 wt % of the beverage product.
 45. Abeverage product comprising: (a) a food grade azo-dye in an amount ofabout 0.01 wt % to about 6 wt % of the beverage product; (b) a nonazo-component colorant; (c) an electrolyte salt in an amount of about0.03 wt % to about 20 wt % of the beverage product; and (d) a solvent,wherein the food grade azo-dye is selected from Red 40, Yellow 5, Yellow6, or a combination thereof, wherein the non azo-component colorant isan anthocyanin-based natural color, Blue 1, turmeric, curcumin,cochineal, betanin, indigoid, or a combination thereof, and wherein thebeverage product is in the form of a solution.
 46. The beverage productof claim 45, wherein the non azo-component colorant is Blue
 1. 47. Thebeverage product of claim 45, wherein the beverage product contains nomore than 0.12 wt % benzaldehyde.
 48. The beverage product of claim 45,wherein the non azo-dye is included in an amount of up to 2 wt % of thebeverage product.
 49. The beverage product of claim 45, wherein the foodgrade azo-dye includes a combination of Yellow 5 and Red
 40. 50. Thebeverage product of claim 45, wherein the electrolyte salt is includedin an amount of 0.03 wt % to about 3 wt % of the beverage product.